This article is about the chile pepper. For the shrub that is also called guajillo, see
Acacia berlandieri.
Guajillo chili
Several dried Guajillo chiles |
| Heat |
 Medium |
| Scoville scale |
2,500–5,000 |
A guajillo chili or guajillo chilli (chile guajillo in Spanish) is a variety of chili pepper of the species Capsicum annuum, produced by drying the mirasol chili,[1] and which is widely used in the cuisine of Mexico.
The guajillo chili's thin, deep red flesh has a green tea flavor with berry overtones. Its fruits are large and mild in flavor, with only a small amount of heat (rating 2,500 to 5,000 on the Scoville scale). They are sometimes used to make the salsa for tamales; the dried fruits are seeded, soaked, pulverized to a thin paste, then cooked with salt and several other ingredients to produce a thick, red, flavorful sauce.
Guajillo chilies may be used in pastes, butters or rubs to flavor all kinds of meats, especially chicken. Alternatively, they can be added to salsas to create a sweet side dish with a surprisingly hot finish.
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Medium
